Gluten-Free Pumpkin Stuffed Green Lentil Cannelloni

I may earn money or products from the companies mentioned in this post. This costs you absolutely no extra money (of course), it simply allows me to maintain the lifestyle my cats are accustomed to!

It’s officially here….. PUMPKIN EVERYTHING!!! I’ll let you in on a little secret, I couldn’t be happier. I love all the months of the year, mind you, but there’s just something about September 1 – January 1 that floats all my boats.

The recipe below is from Explore Cuisine (so you know it’s a knock-out). Have you tried their gluten-free pasta? It’s healthy, affordable, and best of all, crazy delicious. Explore Cuisine will, hopefully, become steadily available in more grocery stores – until then, you can find it easily on Amazon. It’s just fantastic.

To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water

Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use

In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together

While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use

Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside

Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce

To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes

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